Friday, October 16, 2009

Pink Italian Lemon Ricotta Cookies( In Honor of Breast Cancer Awareness Month)


OK ladies this month everyone needs to get in for their yearly checkup ......
A Cause I am truely passionate about. Many times we take for granted things are ok, I speak from experience. Early detection does save lives. This disease warrants no one...thank you for reading.



Pink Italian Lemon Ricotta Cookies (In Honor or National October Breast Cancer Awareness Month)















2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 stick margarine, softened ( any kind that's recommended by the American Heart Society) if using butter use unsalted and 1 teaspoon of salt instead of 1/4 teaspoon.
2 cups sugar
2 eggs 1 (15-ounce) container Whole Milk or Light Ricotta Cheese
1 teaspoon of lemon extract
1/4 teaspoon lemon zest
a few drops of red food coloring Beat margarine and sugar together till light. Put all dry ingredients together in a bowl. Stir Ricotta into the margarine and cheese, then add one egg at a time and blend together. Gently mix the dry ingredients in till blended adding drops of red food coloring for pink coloring. Drop by teaspoons full on a greased cookie sheet. Bake till the edges are slightly brown, and cookies are set, about 10 to 15 minutes.


Frosting:
1 1/2 cups of confectionery sugar
2 tablespoons of shortening
1/2 teaspoon of lemon extract
3 tablespoons milk keep adding by drops until it makes a smooth stream, if too thick. Beat till spreadable.
Frost cooled cookies with white frosting. Make separate batch of pink frosting to go over the top of the white.

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